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White Chocolate Raspberry Cake Recipe

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★★★★★

4.7 from 122 reviews

A luscious White Chocolate Raspberry Cake featuring moist white cake layers filled with a vibrant raspberry filling and frosted with rich white chocolate buttercream. The cake is layered with a tart raspberry curd and enveloped in a creamy, zesty white chocolate frosting, perfect for celebrations or indulgent desserts.

Ingredients

Scale

Raspberry Cake Filling

  • 3 cups fresh or frozen raspberries (375g)
  • 2/3 cup granulated sugar (133g)
  • 2 tsp lemon juice (8g)
  • 2 tsp fresh lemon zest (5g)
  • 1/4 cup + 2 Tbsp water, divided (90g)
  • 2 Tbsp cornstarch (14g)

Cake Layers

  • 3 cups cake flour (360g)
  • 3 cups granulated sugar (600g)
  • 2 1/2 tsp baking powder (10g)
  • 1 tsp fine salt (6g)
  • 1 cup (2 sticks) unsalted butter, room temperature (226g)
  • 1 cup carton egg whites or 7 large egg whites, room temperature (240g) or 4 large whole eggs
  • 1 1/2 cups full-fat sour cream, room temperature (360g)
  • 2 Tbsp vegetable or canola oil (30g)
  • 1 Tbsp fresh lemon zest (zest of 1 large lemon) (6g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)

Simple Syrup (Optional)

  • 2/3 cup water (160g)
  • 2/3 cup granulated sugar (133g)

White Chocolate Buttercream Frosting

  • 2 cups (4 sticks) unsalted butter, room temperature (454g)
  • 2 Tbsp lemon juice (24g)
  • 2 tsp fresh lemon zest (5g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)
  • 1 tsp fine salt (6g)
  • 7 cups powdered sugar (904g)
  • 1/3 cup heavy whipping cream, room temperature (80g)
  • 1 1/2 cups white chocolate chips, melted and cooled (260g)

Instructions

  1. Make Raspberry Cake Filling: Place raspberries, sugar, lemon juice, lemon zest, and 1/4 cup water in a saucepan over medium-high heat and stir until boiling. Reduce heat to medium-low and simmer for 10-15 minutes. Remove from heat.
  2. Strain Filling: Pour mixture through a metal strainer into a bowl to separate seeds, pushing with a spatula. Discard seeds or compost. Skip if seeds are preferred.
  3. Prepare Cornstarch Slurry: In a small bowl, dissolve cornstarch in remaining 2 Tbsp water.
  4. Combine and Thicken: Add slurry to strained filling, stir, pour back into pot, and heat over medium-high stirring constantly until boiling. Reduce to medium-low and cook until thickened. Remove from heat, cover and refrigerate for at least 1 hour or overnight.
  5. Prepare Cake Layers: Preheat oven to 340°F (171°C). Grease and line four 7-inch or three 8-inch pans with parchment.
  6. Mix Dry Ingredients and Butter: Whisk cake flour, sugar, baking powder, and salt in mixer bowl. Add butter and mix on low until mixture resembles moist sand.
  7. Add Wet Ingredients: Mix in egg whites or whole eggs on medium speed. Add sour cream, oil, lemon zest, and vanilla extract, mixing until combined. Scrape bowl as needed.
  8. Divide Batter and Bake: Evenly distribute batter into pans (about 450g each for 4 layers or 600g each for 3 layers). Bake 35-38 minutes until toothpick has moist crumbs. Rotate pans halfway through.
  9. Cool Cake Layers: Let pans cool 10 minutes, loosen edges with spatula, then freeze for 45 minutes to cool fully. Remove from pans and level tops and sides with serrated knife.
  10. Make Simple Syrup (Optional): Combine water and sugar in saucepan, stir over medium heat until boiling and sugar dissolves. Cool to room temperature and store refrigerated up to a month.
  11. Make White Chocolate Buttercream Frosting: Beat butter on low for 30 seconds. Add lemon juice, lemon zest, vanilla, and salt, blend on low. Slowly add powdered sugar on low speed, adding half the heavy cream to ease mixing. Blend in melted white chocolate gradually, scrape bowl as needed. Adjust consistency with cream or powdered sugar. Stir by hand and set aside half in a piping bag; cover rest.
  12. Optional Raspberry Buttercream: Mix in 1/2 cup freeze-dried raspberry powder + 1/3 cup heavy cream or 1/2 cup seedless raspberry jam for a raspberry-flavored frosting variation.
  13. Assemble Cake: Brush cake layers with simple syrup. Stack layers with buttercream between, pipe a ring of frosting and fill with raspberry filling (use half filling per layer for 3-layer, or one-third for 4-layer). Chill stacked cake until frosting firms.
  14. Apply Crumb Coat: Spread a thin layer of frosting over entire cake, smooth with bench scraper, chill until set.
  15. Final Frosting Layer and Decoration: Apply a thicker layer of frosting, smooth sides with bench scraper. Decorate as desired with colored buttercream, fresh raspberries, and flowers.

Notes

  • Make the raspberry filling a day ahead for best flavor and thickness.
  • Straining raspberry filling removes seeds for a smoother texture but is optional.
  • Freezing cake layers helps to cool them quickly and makes leveling easier.
  • Simple syrup keeps cake layers moist and is optional but recommended.
  • Adjust buttercream consistency with cream or powdered sugar to suit piping or spreading needs.
  • Use a digital scale to ensure equal cake layer weights for even baking.
  • Decorate with fresh raspberries, flowers, or colored buttercream for a beautiful finish.

Keywords: white chocolate raspberry cake, raspberry filling, white chocolate buttercream, lemon zest cake, layered cake, dessert recipe

Find it online: https://chefmilacook.com/white-chocolate-raspberry-cake-recipe/